Posts Tagged ‘salad’

I know it’s just a salad, but it’s a salad that I look forward to and I think that’s saying a lot. It’s spring mix, sliced up strawberries, reduced fat feta cheese (if you skip this the salad is vegan), Morningstar Chik’n Strips sauteed in vegetable oil and sprinkled with salt and pepper, all drizzled with my absolute favorite salad dressing. The dressing is Maple Grove Farms of Vermont Strawberry Balsamic. I love it so much. Publix stopped carrying it and I was so sad. I searched other Publix stores, our health food store, and Whole Foods but no dice. Sweet Husband is so sweet and bought me a case online! Strawberry Balsamic salads forever!

Devastating P.S. I’ve been having a hard time finding the Morningstar Meal Starter Chikn Strips lately. I just checked their website and Facebook and they have indeed discontinued it. Heartbroken. There is good news though. Publix was out of them today when I went so I bought the Gardein Chick’n Scallopini instead. I prepared one the same way and cut it up and it tasted the same on my salad. Phew. They’re also delicious with spaghetti sauce and Italian cheeses for vegetarian chick’n parmesan.

Cute Husband loves BLT sandwiches. I made this vegan version with marinated, baked tempeh. I followed this recipe for tempeh bacon from Vegetarian Times. While the bacon was baking, I toasted two slices of whole wheat bread for each sandwich. To construct a sandwich, put a little Vegenaise on one slice of bread then top with fresh spinach leaves (you can use lettuce if you’re a purist) and slices of tomato followed by a heaping helping of tempeh bacon and the second piece of bread.

These were easy and tasty. The addition of the liquid smoke to the marinade goes a long way toward achieving the bacon flavor.

I made a strawberry salad to go with it. The salad is mixed field greens, quartered strawberries, reduced fat feta cheese, and fat free raspberry dressing. Yummy!

For dinner Wednesday night, I wanted to use up some left over ingredients from the pizzas we made last week. I used the leftover part-skim mozzarella, tomatoes on the vine, and fresh basil to make a caprese salad appetizer. I assembled the salad then drizzled about 1 tbs olive oil and 1 tbs balsamic vinegar on top.

Robbie made “regular” linguini noodles for himself but, in an effort to kick it low-carb (as “the kids” say), I made zucchini spaghetti for me. I followed this recipe from the New York Times’ Health section then covered it in garlicky tomato sauce. It’s a very simple recipe. Just use a peeler to trim off long, thin pieces of zucchini. Stop when you get to the seeds and core. I used one zucchini since I only needed one serving. Sauté it in a little olive oil, sprinkle some salt and freshly ground pepper, and serve covered with your favorite tomato sauce.